5/5/10

Quarter pound cookie. Let's just look at that one sentence. A chocolate cookie that weighs a quarter pound. Seriously. Filled with cocoa powder, dark chocolate chips, butter, a touch of cinnamon, sugar, a touch of salt, a hint of cream, and then dipped in warm ganache. That's food porn. One bite, ok three bites of this cookie and my chocolate craving was satisfied. I have to tell you these cookies were fun to create. What do they taste like? A moister, super rich, dense scone with texture and a long lingering chocolate essence. They are really thick and really rich--super rich actually. Why did I make them so big? I have an obsession with giant cookies. That's it. I'm addicted to chocolate. No, I have an obsession with giant sized chocolate cookies. And a small obsession with levain bakery. I know I'm not supposed to swear on my food blog and all that crap, but trust me one bite of these cookies and you will say holy shazammmm--that's a *(#&^% good cookie!As you see in the next picture the cookie sheet is 18 x 13 inches and it holds only eight cookies. I was going to put a paper clip on the cookie sheet so you could see size difference, but then someone might be like 'why is that girl putting paper clips next to her cookies?'My giant cookies were featured in the la times, how cool is that? Thanks la times!

In a mixing bowl, using an electric mixer, or by hand beat butter and both sugars just until creamy. Don’t overbeat. Add in the eggs, vanilla, and half & half and beat just until incorporated.In another bowl mix the flour, cocoa powder, cinnamon, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips.Keep in mind this dough is very hard and thick. I like to chill my dough for at least 3 hours before using.Divide dough into 12 big 4 oz lumps. Mold into HUGE golfballs; do not press flat! Keep them as balls on the cookie sheets. Bake on ungreased cookies sheets (one sheet at a time).Put the cookies in a 365 degree oven for about 12 minutes, rotate pan, then bake another 8-10 minutes OR until the cookies are just set. It will be hard to tell when the cookies are done. Recipe by dawn finicane. Look for crackles on side, cooked tops and semi-firm; they should be a bit soft in the middle. Don’t overbake or they will turn into scones. Once baked don’t try and move the cookies off the pan, they will break apart, let them chill a bit before touching.Once they are completely cooled, dip the tops in melted dark chocolate (or milk chocolate). Makes 12 giant cookies.

Hello...first time on your blog.In truth...I most certainly will not bake these amazing looking cookies.I will have to wait until I have a small gang coming over so that I can hold myself back ;o)Thanks for sharing,Claudia

Isn't there a bakery in NY that makes super-sized cookies? I read about it on someone's blog...Well, these monster cookies look amazing!! I take it you'll be sharing these with neighbours and friends...and folks across the border? LOL

Dawn! Just wanted to let you know I did a post about how much I love your recipes and photography.. giving you full credit just sharing my admiration of your talent with the world!Keep inspiring everyone!- Kirsten

Good Lord, woman. For a man who loves dark chocolate, the mere visage of these cookies trigger uncontrollable drooling. The sick part is that I would eat that pan of cookies with reckless abandon, only to awake hours later, naked, wondering what happened to me after ingesting so much deliciousness.

I looked at that first sentence and went to get a few chocolate shortbread cookies I had stashed away! Not the same, but they'll have to do for now. I'm afraid I'll eat the whole batch myself if I make them... gorgeous!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com